How much cooking time?

65 min — 40 min prep, 25 min cooking.

Kolkata Beetroot Vegetable Chop (Bengali Bread-Crumbed Cutlet)

Name: Kolkata Beetroot Vegetable Chop (Bengali Bread-Crumbed Cutlet)
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Cuisine: West Bengal Indian
Ingredients: 1piece Potato; Sunflower Oil; 0.5tsp Fennel Seeds; 1tsp sugar; 1piece Beetroot; 1tbsp Ginger; 4tbsp corn flour; 1pinch Kalonji; 1cup wheat bread crumbs; 1tbsp boiled peanuts; 0.5piece cinnamon stick; 3piece Black Peppercorns (Tellicherry Bold Grade); 1piece Carrot; salt; 2piece Cardamom; 2piece dry red chillies; 0.5tsp Cumin Seeds

Kolkata Vegetable Chop (locally called "beguni chop" or "chop") is the iconic Bengali street snack. Boiled beetroot, potato, and carrot are mashed with crushed peanuts, sugar, and the classic Bengali bhaja masala (cinnamon, cardamom, fennel, cumin, black pepper, kalonji, dry red chili). Shaped into cylinders, dipped in corn flour slurry, coated in fine wheat bread crumbs, and deep-fried until golden-crispy. Served piping hot with kasundi (Bengali mustard sauce) and adrak chai during Kolkata winter evenings.

Time 65 min · Serves 6 · 146 kcal · East India / Bengal / Kolkata, West Bengal

Ingredients

Main

Potato — 1 piece (chopped)
Sunflower Oil (optional) (whole)
Fennel Seeds — 0.5 tsp (whole)
sugar — 1 tsp (whole)
Beetroot — 1 piece (chopped)
Ginger — 1 tbsp (grated)
corn flour — 4 tbsp (ground)
Kalonji — 1 pinch (ground)
wheat bread crumbs — 1 cup (whole)
boiled peanuts — 1 tbsp (ground)
cinnamon stick — 0.5 piece (ground)
Black Peppercorns (Tellicherry Bold Grade) — 3 piece (whole)
Carrot — 1 piece (chopped)
salt (optional) (whole)
Cardamom — 2 piece (ground)

Tempering

dry red chillies — 2 piece (whole)
Cumin Seeds — 0.5 tsp (whole)

Method

To begin making Kolkata Style Vegetable Chop Recipe, heat a kadai and roast the dry spices (fennel, cumin, cardamom, cinnamon, dry red chili, black peppercorn, kalonji), let them cool down and grind to powder.
Keep aside.Peel the vegetables, wash them well and cut into big chunks.
Cook till the first whistle goes off, remove from heat.
Wait till the pressure releases.
Take out all the vegetables and keep in a colander to drain out all the excess water.Grate the cooked vegetables.In a non stick pan add some oil(1tbsp) and when the oil is hot reduce the heat and add grated ginger and the vegetables.Add the powdered spices and crushed peanuts.
Keep cooking for 5-6min.
Let the mixture cool down. [Note: If you think your vegetable mixture has more moisture then cook for longer duration.
To know whether it is done or not take a little vegetable mix in your hand and try to make a ball, if you can make a nice round ball without sticking the vegetables to your hand then the mix is perfectly done.]Make small balls with the mixture.
The size and shape depends on individuals choice, I did a cylindrical shape.Make a thin batter by mixing water and corn flour.
Dip the vegetable balls in the batter and roll them in bread crumbs.Repeat the process.
So the vegetable balls coated twice with bread crumbs.Deep fry the chops and drain on a kitchen towel.

Common questions

How many calories in one plate of Kolkata Beetroot Vegetable Chop (Bengali Bread-Crumbed Cutlet)?: 146 kcal per plate.
How much cooking time?: 65 min — 40 min prep, 25 min cooking.

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